Say hello to one of your new favorite Christmas cookies! Okay I hope they’ll become a favorite for you but I can say for me these are most definitely one of my new favorite holiday cookies! These Raspberry Almond Snowball Cookies are little clouds of cookie bliss and I love everything about them. They do require more work and time than your traditional snowball cookie – you’ll have to roll out twice as many cookie balls (since you need halves) then you have to make indentations in each of them, fill them with a little jam and then bring them together and seal them. So yes they are more of an intermediate cookie but trust me they are worth the effort!
Everyone was dying over how good these were! They have all the same flavors as another favorite Christmas cookie of mine, these Raspberry Almond Thumbprint Cookie, but here you get a surprise jam filling inside and they dough has little tiny bits of almond pieces, plus everyone will love that sweet powdered sugar coating. You don’t get a huge batch of cookies out of this, but rather about cooling rack full of little delicacies.
Keep in mind you want to fully seal the cookies once you add the jam and bring the two halves together so that delicious filling doesn’t just leak out. Then another thing to note is that these cookies are pretty fragile so handle them care when assembling them and once they’ve baked up. And I did think they are the very best the day they are baked, the jam lightly softens them the following days (which my mom actually liked) but if you like that extra tender, melt-in-your-mouth bite then serve them up the day you make them.
Surprise everyone with something more than just pie this Thanksgiving and serve these alongside all those pies, people will love it! I hope all of you have a wonderful holiday week, and have some time to breath :)!
- 2 cups (284g) all-purpose flour (scoop and level to measure)
- 1/2 tsp salt
- 3/4 cup (76g) sliced almonds
- 1 cup (113g) unsalted butter, softened
- 1/2 cup (60g) powdered sugar
- 1/2 tsp almond extract
- 6 Tbsp (115g) seedless raspberry jam
- 1 1/2 cups (170g) powdered sugar
- In a mixing bowl whisk together flour and salt, set aside. Add almonds to a food processor and process until finely ground to tiny bits, set aside.
- In the bowl of an electric stand mixer set with the paddle attachment cream together butter and 1/2 cup powdered sugar until combined and smooth. Mix in almond extract. Slowly add in flour mixture and mix just until combined. Mix in ground almonds, folding with a spatula as needed to gather them from the bottom of the mixing bowl (see notes).
- Scoop dough out 1/2 (half) tablespoon at a time. Shape the 1/2 Tbsp dough into a ball then make a fairly deep indention (large enough to fit the jam) with your finger or thumb. Add 1/2 tsp of the jam. Then scoop out another 1/2 tablespoon of cookie dough and shape into a ball. Make an indentation in that piece then gently place that indented dough ball over the jam filled dough ball, this will make one round ball (so you are basically bringing a jam filled thumbprint dough ball and an unfilled thumbprint dough ball together to create one cookie dough ball. See photo above for the steps). Gently bring some of the dough down on the sides to seal the dough ball shut (which will keep jam from seeping out). Transfer to a plate. Repeat with remaining dough. Leave space between dough balls on plates so they chill evenly.
- Transfer dough balls to refrigerator and chill 1 hour 30 minutes. Preheat oven to 375 degrees during last 15 minutes of chilling. Transfer cookies to a baking sheet spacing them 2-inches apart (leave remaining dough balls that don't fit on baking sheet chilled). Bake in preheated oven until set, about 11 - 13 minutes (careful not to overbake or they can crack and jam may seep out). Remove from oven and allow to cool several minutes, then while they are still warm pour remaining 1 1/2 cups powdered sugar into a small mixing bowl and carefully roll cookies in powdered sugar to give them a light coating. Transfer them to a wire rack to cool completely then roll once more in powdered sugar to give them a thicker coating.
- Recipe source: Cooking Classy
At this point dough should be soft and easy to work with, it should not be sticky and should not be dry. If it is sticky add a few more tablespoons flour. If it is dry you can mix in a tablespoon of milk. The consistency of the dough is important here because you don't want the dough cracking a lot when you do the indentation in the dough balls - because the jam will just seep out of the cracks (one little cracks is fine you can pinch it together). And you don't want it sticky or it will be too hard to work with.